Spinach, Artichoke and Yogurt Dip

By Ashley Lonsdale

Updated October 21, 2025

Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Ready In
30 min
Rating
4(33)
Comments
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The essential features of a spinach and artichoke dip are fixed: tender spinach, textural artichokes plus something rich and creamy to unite the two. In this take, full-fat Greek yogurt is the binder, supported by an extra boost from shallots, garlic and scallions. The preparation is uncomplicated, especially if opting for store-bought chopped frozen spinach, which eliminates the need to wash and chop the greens. The dip is best served chilled or at room temperature, allowing the cool tang of the yogurt to shine. Eat with foods strong enough to support the weight of the dip, like crunchy vegetables, seeded crackers or slices of crusty bread.

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Ingredients

Yield:4 cups

  • 3 tablespoons extra-virgin olive oil, plus more for serving

  • 2 medium shallots, minced

  • 2 garlic cloves, minced

  • Salt and pepper

  • 1 (10-ounce) package frozen chopped spinach, thawed, excess moisture squeezed out, or 10 ounces chopped fresh spinach 

  • 1 tablespoon nutritional yeast

  • 1 (14-ounce) can quartered artichoke hearts, drained and chopped

  • 1 ¼ cups plain whole-milk Greek yogurt

  • 2 scallions, trimmed and thinly sliced from root to tip

  • Crudités like endive leaves and carrots, for serving

  • Seeded crackers, for serving

Ingredient Substitution Guide
Nutritional analysis per serving

29 grams carbs; 12 milligrams cholesterol; 313 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 18 grams fat; 10 grams fiber; 749 milligrams sodium; 15 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large skillet, heat the olive oil over medium-high. Add the shallots and garlic, and season with salt and pepper. Cook for 4 to 6 minutes, stirring occasionally, until golden brown and toasted. 

  2. Step 2

    Stir in the thawed spinach and cook for 2 to 3 minutes. (If using fresh spinach, this step may need to be done in two batches; cook until spinach is wilted and bright green.) Add the nutritional yeast and season with salt and pepper.

  3. Step 3

    Transfer the spinach mixture to a bowl and cool to room temperature. Stir in the artichokes, yogurt and scallions. Season to taste, if needed, with more salt and pepper. Drizzle with olive oil before serving with crudités and crackers.

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Ratings

4 out of 5
33 user ratings
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Comments

nanbrand

I thought the dip was too leafy and difficult to scoop up, so I put the spinach, artichokes and other vegetables in my blender to make it smoother. This is good with crudités, but I also used toasted nan to scoop it up. I added a bit of zested parmesan cheese to the mix. Don't skip the whole fat yogurt -- it adds to the rich taste. Very good!

Geo

No, it's not the same. Nutritional yeast is what is used. Vegans use it for the umami as well as the cheesy flavor it imparts.

Russ Wilcox

@MerfromMaberly . Nooch (nutritional yeast) IS a superpower! If I’m making something vegetarian or vegan, and it’s missing something, I add a couple of teaspoons of nooch in just the same way I’d use fish sauce or a squirt of anchovy paste in meat dishes. Also in my superpower cook’s tool box are Worcestershire, and Better Than Bouillon No Chicken and No Beef Bases.

Tammy

This was good. Better than expected. I made this alongside a green salad. I liked this better than regular spinach and artichoke dip. My only feedback is that I think it had too much yogurt. Next time I would start with a half cup yogurt and taste to see if it needs more.

Carol Limahelu

Just made this for a late night dinner with yellow bell peppers and cucumber. Used fresh baby spinach. Some of the scoops have too much spinach but the fresh spinach was very flavorful. Don’t skip or substitute nutritional yeast. Nutritional yeast is commonly used in vegetarian cooking. It’s in the grocery store here in a small town in Montana. You should be able to get it. Next time I’ll chop the spinach and use more artichoke.

Karen

Excellent. Added some parmesan cheese. Next time will add grated lemon zest. Perfect pre-dinner nosh with crudités for Thanksgiving. Get your veg in before the giant carb load.

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